1 lb eggplant
1/2 lb bread crumbs
1 small can evaporated milk (PET)
1/4 cup whole milk
1/2 stick oleo
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup
2 eggs
Dash of sage
1 tsp chopped pimento
Grated cheese
Peel, cube and soak eggplant in sat water 6 to 12 hours or overnight.
Cook eggplant until done.
Soak the bread crumbs in the evaporated milk and whole milk. Saute in oleo: onion, celery, green pepper. Mix all together with eggs, sage, pimentos, and place in casserole dish. Top with grated cheese. Bake at 350 degrees for 35 minutes.
1 small can evaporated milk (PET)
1/4 cup whole milk
1/2 stick oleo
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup
2 eggs
Dash of sage
1 tsp chopped pimento
Grated cheese
Peel, cube and soak eggplant in sat water 6 to 12 hours or overnight.
Cook eggplant until done.
Soak the bread crumbs in the evaporated milk and whole milk. Saute in oleo: onion, celery, green pepper. Mix all together with eggs, sage, pimentos, and place in casserole dish. Top with grated cheese. Bake at 350 degrees for 35 minutes.
Note: Wyatt's Cafeterias were once very popular in Texas.
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